Having had such a hectic December, i missed out on the December challenge which was a French Yule Log. I must admit, the initial shock of an 18 page recipe didn’t help but i really was far too busy to complete it. Now that the silly season is over, i am finally finding some time for baking again and just in time to complete January’s challenge.

After such a heavy challenge in December (not that i would know seeing as i didn’t complete it) the lovely people at Daring Bakers decided to go for something light which was totally fine by me. I welcome anything that tastes good but doesn’t make you feel fat and bloated!

Before this challenge, i had never heard of Tuiles before. In case you’re wondering, Tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named.

I was going to make cones for my challenge and fill it with ice-cream (perfect for the 40 degree weather we’ve been having lately) but i decided to make fortune cookies instead in honour of Chinese New Year.

Before making them i thought they would be tricky but they were really so easy and tasted pretty much like the ones you would buy – honest!

Fortune Cookies

Fortune Cookies

1/4 cup of softened butter (not melted)

1/2 cup icing sugar

a dash of vanilla extract

2 large egg whites (slightly whisked with a fork)

1/4 cup plain flour

Method

Pre-heat oven to 180c

Using a hand whisk or a stand mixer fitted with the paddle, cream the butter, sugar and vanilla extract on low speed to a paste. Keep stirring while adding the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste (be careful not to overmix).

Cover the bowl with a plastic wrap and refridgerate for 30 minutes

Line a tray with baking paper and using a 7cm round cookie cutter, place some batter to form a round, even circle. Make sure you allow enough space between each cookie

Bake the cookies until the edges are golden (about 10-12 minutes) keeping a close eye on them. Once edges have browned, remove the cookies from the oven and flip with a spatula

Place a fortune in the middle of the cookie and fold the cookie in half (be careful as they are hot! you kinda need to work fast and it would really help if you had abestos hands like me 😛 )

Using a muffin tin, bend the cookie in half in the middle and keep the cookie in the tin to keep its shape

First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Brownie

185 grams (6 1/2 oz) butter (melted)

1/4 cup (30 g/1 oz) cocoa powder (sifted)

1 cup (220 g/7 3/4 oz) caster sugar

2 eggs

1 cup (150 g/5 1/4 oz) plain flour (sifted)

Cheesecake

285 grams (10 oz) cream cheese (softened and chopped)

4 1/2 tablespoons caster sugar

2 eggs

Method

Pre-heat the oven to 160C (320 F)

Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth